Tangy Italian Chicken Pitas Recipes

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ITALIAN CHICKEN PITAS



Italian Chicken Pitas image

Add something tasty to your family's Italian dinner! Serve cheesy chicken pitas made with veggies - ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 10

3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 small zucchini, sliced
1 medium carrot, shredded
1 small onion, sliced, separated into rings
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 medium tomato, chopped (3/4 cup)
3 pita (pocket) breads (6 inch)
1/3 cup shredded mozzarella cheese

Steps:

  • Spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add zucchini, carrot, onion, basil, oregano and pepper; stir-fry 2 to 3 minutes longer or until vegetables are crisp-tender. Stir in tomato.
  • Cut pita breads in half to form pockets; fill with chicken mixture. Sprinkle with cheese.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 2 g, TransFat 0 g

TANGY ITALIAN CHICKEN PITAS



Tangy Italian Chicken Pitas image

The original recipe calls for eating these sandwiches cold, but we prefer to grill them on our George Foreman grill or in a frying pan. Hot or cold, it is a quick way to make a tasty meal! Perfect for those hot summer days or when you're just in a hurry. Low-fat cheese and dressing can lighten up the recipe without sacraficing flavor.

Provided by Tee Lee

Categories     Lunch/Snacks

Time 20m

Yield 8 pita halves, 4 serving(s)

Number Of Ingredients 9

2 cups cooked chicken or 2 cups cooked turkey, chopped
1/3 cup giardiniera, drained (Italian pickled vegetables)
2 ounces provolone cheese, sliced and cut into small cubes
1/4 cup fresh parsley, chopped
3 tablespoons Italian salad dressing
1/4 teaspoon dried oregano
4 pita pockets, halved and gently opened
8 leaves romaine lettuce or 8 leaves red leaf lettuce
cooking spray (optional)

Steps:

  • Combine chicken, pickled vegetables, cheese, parsley, dressing and oregano in medium bowl; mix well.
  • Line each half with lettuce leaf. Divide chicken mixture evenly among pita pockets.
  • Eat cold, or spray pita halves with cooking spray and lightly brown on an indoor grill or in a frying pan.

Nutrition Facts : Calories 337.2, Fat 9.4, SaturatedFat 3.8, Cholesterol 62.3, Sodium 512.5, Carbohydrate 34.5, Fiber 1.7, Sugar 1.1, Protein 26.9

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